Cherry and Apple Giant Stuffed Pork Chops
- 3 3 3 Pork Chop, thick cut, bone-in
- 1 1 1 Sweet Potato, or yam, cut in half lengthwise
- 1 1 1 Apple, organic, cored and diced
- 1/2 1/2 1/2 Yellow Onion, diced
- 1/2 cup 1/2 cup 1/2 cup Cherries, fresh, seeded and cut in half (you may also use frozen if they are not in season)
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 4 Tbsp 4 Tbsp 4 Tbsp Bacon Grease
- 1/2 tsp 1/2 tsp 1/2 tsp Cinnamon, ground
- 1/4 tsp 1/4 tsp 1/4 tsp Garlic Powder
- 1/8 tsp 1/8 tsp 1/8 tsp Cloves, ground
- Salt and Pepper, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 405 degrees.
- Cut sweet potato in half lengthwise, and place cut side down onto a baking sheet.
- Bake sweet potato for 20-25 minutes until completely soft. Once you pull the sweet potatoes out, turn oven down to 375 degrees. Let sweet potatoes cool, then remove the sweet potato from the skin and mash with a fork in the a bowl.
- Place a large skillet over medium-high heat, add 2 tablespoons of the bacon fat, then toss 2 garlic cloves. Once garlic becomes fragrant, add in the apple and onion.
- When onion becomes translucent, add in halved cherries, apples, along with the mashed sweet potato, cinnamon, garlic powder, ground cloves, and a bit of salt and pepper. Mix well until you have a big mess of goodness. Place goodness in a separate bowl and keep skillet over medium-high heat.
- Salt and pepper both sides of the pork chops, then take a knife to cut the meat side of the pork chop, trying to create a pocket. Imagine you are cutting a pita pocket to stuff it with goodness, same thing with the pork chop. Use your knife to dig as deep as you can in the middle of the pork chop, making sure not to cut fully through it.
- Stuff each pork chop with the sweet potato mash.
- Add 2 more tablespoons of bacon fat to the pan, then add the pork chops (making sure not to crowd the pan).
- Sear pork chops on both sides for 4-5 minutes, turning them carefully so all the goodness doesn’t fall out.
- After the pork chops are seared on both sides, place directly in the oven and baking for 6-8 minutes, until completely cooked through.
- Remove from oven and let sit for 2-3 minutes.
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About This RecipeCoconut Free Dairy Free Egg Free Meat Nut Free Shellfish Free
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I sort of made this tonight. No cherries so I substituted cranberries. Also, I had butterfly chops so I didn’t stuff them. I just cooked up the yummy goodness, put it in a bowl, then seared the chops 5 min both sides, returned the yummy goodness to the skillet with the chops, put on a lid, put burner on low and simmered for 5 more minutes. It was SO good. Definitely will make again. Thanks so much for this great recipe!